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Caihua, known as well as Caigua or Stuffing Cucumber, was likely domesticated in the Andes and consumed by various ancient cultures. Belonging to the pumpkin family it has a teardrop to elongated shape.
The outside is yellowish-green, the inside a light green and white similar to a cucumber. Caiguas are eaten raw or pickled, added to salads or stuffed with mostly spicy fillings.
Caihua has various traditional medicinal usages. Mainly it is believed to have cholesterol reducing and fat absorbing properties as well as preventing cardiac and coronary diseases.
